Custard Pie
From McDougall's cookery book, 1950
Use a pie tin of specified size.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 15. The excerpt below is the record exactly as published.
CUSTARD PIE Short-crust Pastry. 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 34 pint Hot Milk. 3 Eggs. 2 ozs. Sugar. A little Grated Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.